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289 Main Street, McBride, V0J 2E0 · Restaurant

3 inspections

  1. Follow-Up Inspection

    2 infractions

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of kitchen needs improvement. Food debris was observed littered across stove, flooring, and inside of microwave. Irregular cleaning can result in a health hazard due to bacterial growth and the potential for contamination of food.
      • Corrective Action: Perform regular cleaning of the kitchen on a daily basis to ensure that build up of food debris does not occur.
    • 401 - Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station was being used to discard some food items. The hand washing sink is intended to be used only for hand washing in order to prevent cross-contamination between food and staff. Signage above hand sink has been posted as a reminder.
      • Corrective Action: Ensure that the hand sink is used only for hand washing. Three-compartment sink was empty and available for use at time of inspection.
  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods (PHF) to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Any PHF stored above 4°C for more than 2 hours cannot be served to the public.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food preparation area as noticeably dirty at time of inspection, with build-up of some clutter as well. Public Health Significance - Clutter and insufficient cleaning can lead to pest infestations or contamination of food, leading to foodborne illnesses.
      • Corrective Action: Ensure that all surfaces are cleaned on a regular so that the premise is maintained in a sanitary condition. All equipment and supplies needs to be stored in an organized manner so that surfaces can be cleaned and operator can appropriately monitor for pests.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing - Handwash station was full of dishes at time of inspection. Public Health Significance - Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Routine Inspection

    0 infractions